Pumpkin, beer, and goat cheese all blended into a silky soup? Why, it’s three of our favorite things rolled into one amazing, autumnal recipe! Yes, you have to break down a whole sugar pumpkin, but trust us, you’ll want to — the soup is garnished with the toasted pepitas.

This recipe is inspired by a soup we had at the Dogfish Head brewery at the end of one late summer trip to Dewey Beach in Delaware. We were so impressed by the soup we spent the rest of the fall trying to figure out the recipe (plus finding different toppings, adding sweet potatoes or squash, and experimenting with different beers). While the additional toppings and autumnal vegetables were very successful, we found that our best soups always used Dogfish Head Punkin Ale. Although we might have reached that conclusion because we enjoyed drinking it so much while we were cooking…

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Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.